Accomodations:

Crew Profile

Captain: Miguel Herrera
Nationality: Spanish

Miguel is a skilled Captain with great experience at sea and general maintenance of the yacht. He is the ideal person to offer a memorable itinerary, thanks to his extensive knowledge of the Balearics. Considered an active and friendly person, his main motivation is to create a good atmosphere on the yacht and ensuring that everyone is enjoying the charter. The most important for him is to have happy guests on board. He loves discovering new places and sharing the ones he knows, but also doing water sports, such as kitesurfing, paddleboarding, and diving.


Chef: David Villalba
Nationality: Spanish

David is a professional chef with over 12 years of experience in renowned Michelin-starred restaurants across Spain. His background combines technical precision, creativity, and a deep respect for high-quality ingredients, with a culinary style rooted in contemporary Mediterranean cuisine and refined international flavours. Throughout his career, including roles as Head Chef and restaurant owner, he has developed expertise in menu design, kitchen leadership, and delivering bespoke dining experiences that reflect both elegance and balance.

With valid STCW certification and training in food safety and hygiene, David brings discipline, organisation, and adaptability to the galley environment. His approach blends restaurant-level gastronomy with the practical demands of life at sea, creating memorable dining experiences tailored to guests while capturing the essence of Mediterranean hospitality.


Deckhand: Carlos Caruzzo
Nationality: Argentinian

Born in Argentina and Spanish nationality. Carlos speaks Spanish and basic English. He has lived since he was 20 years old in Spain, Province of Alicante, on the Costa Blanca, a lover of the sea and nautical sports, he has been working in the nautical industry for 16 and a half years.

Sample Menu

Weekly Sample Menu

Breakfast: Awakening at Sea

A service designed to support recovery and provide precise antioxidant nutrition.

Detox & Speciality Drinks

• Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
• Red Smoothie: Beetroot extract with wild berries and pomegranate
• Dual Citrus Juice: Valencia orange combined with seasonal blood orange
• Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso

Premium Fruit Platter

• Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards

Eco Bowls (Choice of)

• Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
• Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey

Sourdough Toast Selection

• Iberian Bellota ham (5J) with extra virgin olive oil
• Ripe avocado with smoked salmon and dill oil

Signature Dish

• Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings

Aperitifs: Deck Cocktail

Precision based on haute cuisine standards.

Technical Cured Specialities

• Brioche with anchovy and smoked butter
• Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato

Avant-Garde Raw Bites

• Blinis with caviar and chives
• Mini bluefin tuna tartare with lime
• Raw scallop with corn tiger’s milk
• Gillardeau oyster with Granny Smith apple and celery granita

 Signature Bites

• Steak tartare on Sardinian crisp bread
• Cucumber roll with salmon and cream cheese
• Watermelon gazpacho shot with Bloody Mary seasoning

Lunch: Mediterranean Midday

A reinterpretation of traditional cuisine using contemporary techniques.

Pre-Starter

• Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry

Starter

• Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare

Main Course

• Wild sea bass with cava fennel sauce and trout roe

Dessert

• Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream

Dinner: Fine Dining at Anchor

A gala menu focused on product purity and technical elegance.

Pre-Starter

• Clarified cold tomato consommé with basil extra virgin olive oil

Starter

• Scallops with cauliflower cream, dill oil, and Oscietra caviar

Main Course

• Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus

Dessert

• Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream